An Omelette

It’s fast, simple and delicious. There’s an art to a great French omelette but it’s one that’s easy to master.

Two eggs each

A tiny drop of milk

Some very lean ham – chopped into little bits

Some finely chopped chives, shallot or spring onion

Salt and pepper

Wisk the egg and milk – start with the white if you can be bothered and fold in the yolk. Season with salt and pepper. Don’t skimp. Have the chopped ham and chives/onion ready.

Wipe (or spray) a non-stick pan with oil. Heat it as hot as you dare. Pour in the egg and swirl it around. It’ll start cooking immediately. As it does lift the edges with a spatula and let the raw mix run underneath. Sprinkle in the ham and chives/onion. Keep lifting the edges until nothing left will run but the middle should still be soft. Fold the omelette in half. Check that it’s starting to turn golden. Cook for a moment more. Flip to the other side. Slide out onto your plate.

Let is cool for a couple of minutes – it will set slightly more, giving a firmer bit and won’t burn your lips. Delicious.